Chicken Noodle and Wild Rice Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
Recipe from Reams Noodles but I added more veggies. This is soo good! It is similar to Panera breads creamy chicken noodle. The kids liked it too. I make some and freeze the uneaten in separate bowls so I have a quick lunch. Ingredients:
80 ounces chicken broth |
12 ounces egg noodles (pkg. frozen) |
1 (6 1/4 ounce) box wild rice mix (quick cook) |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon poultry seasoning |
2 cups half-and-half |
2 cups cooked boneless skinless chicken breasts (diced) |
1/2 cup onion (diced) |
1 cup carrot (diced) |
1 cup celery (diced) |
Directions:
1. In large pan or dutch oven combine 9 cups chicken broth( reserve 1 cup for later), carrots, celery,and onion. Bring to a boil.
2. Add Frozen egg noodles and return to a boil.
3. Reduce heat cover and simmer for 15 minute.
4. Add rice and seasoning packet and cook for 5 minute.
5. In a small bowl stir together 1 cup of reserved broth, flour, salt, pepper,poultry seasoning till smooth.
6. Add the flour mixture slowly to the soup pot stirring constantly.
7. Bring to boiling; cook 1 minute or until thickened and bubbly.
8. Slowly add half and half to soup stirring constantly.
9. Add diced chicken.
10. Heat through.
|
|